Dismantling the patriarchy…one drink at a time!

DIY Syrups

In Part I of the Syrup Series, we discussed that making your own home made versions of the highly available (and highly artificial) syrups used in modern and classic cocktails (like simply syrup and grenadine), is almost as easy as strolling down to your corner liquor store and purchasing a bottle. This week we’ll focus on creating your own original flavored syrups, because what you’re looking for, doesn’t actually exist!

I encountered this “problem” today, when I was trying to create a cocktail with a certain flavor profile. I was interested in seeing what the flavor of lemongrass would impart in a tipple, so I decided I would make my own lemongrass syrup.

I started by making a basic simply syrup, then added some chopped lemongrass and let it simmer for about 20 minutes. Next, I strained out the lemongrass and let the syrup cool. What could be easier than that?!

I had also been thinking about making my own ginger syrup. Although there are some pretty good ones on the market, I really wanted to capture the spice and punch of fresh raw ginger, which I feel the others are lacking.

I stared by juicing about a cup of whole fresh ginger root. If you don’t happen to have a juicer, you can pulverize the ginger in a food processor, then place the ginger in cheesecloth and squeeze out the juice. The yield will be lower, so you’ll have to use more ginger than with the juicer method.

Once you have your ginger juice, simply add some of the juice to your simple syrup, and voila!

You can try making your own flavored syrups like these, with any number of herbs, spices, fruit peels, etc. Be creative!

LEMONGRASS SYRUP
1 cup sugar
1 cup water
2 stocks lemongrass

Cut the butt end off of the lemongrass stock, and cut again about 4 to 5 inches from bottom. Discard the top and bottom. Slice the remaining stock into 1/8 inch slices, on the bias (to obtain the most surface area).

Combine sugar and water in a saucepan over medium-high heat, and stir until sugar dissolves.

Add the lemongrass to the simple syrup, and simmer for about 20 minutes. Remove from heat and strain out lemongrass. Let syrup cool, and store in an airtight jar for up to 1 week.

GINGER SYRUP

Juice 1 cup of fresh ginger root, peel on

Combine sugar and water in a saucepan over medium-high heat, and stir until sugar dissolves. Remove from heat and add 1 tablespoon of fresh ginger juice for every 2 oz of simple syrup.

Some simple recipe ideas using these syrups!

THE ADAPTED PIMM’S COCKTAIL
In a tall glass, filled with ice, add:
1 slice peeled cucumber
2 oz Pimm’s No 1
2 oz ginger syrup
4 oz soda water
Muddle cucumber in the bottom of a mixing glass. Add Pimms and ginger syrup. Fill mixing glass with ice and shake vigorously. Pour contents into a tall glass and top with soda water.
Garnish with a slice of cucumber and enjoy!

THAI LEMONGRASS TOM COLLINS

In a tall glass, filled with ice, add:
2 oz London Dry Gin
1 oz fresh lemon juice
1 oz lemongrass syrup
fill with soda water and garnish with a wedge of lemon